Brighten your holiday season with Glazed Fruitcake Shortbread Cookies, a perfect blend of buttery shortbread and festive glazed fruits. These tender, melt-in-your-mouth cookies, dotted with chewy cherries and drizzled with a sweet glaze, are ideal for Christmas parties or gifting. This glazed fruitcake shortbread cookies recipe is simple, festive, and ready in under an hour, making it a holiday baking must-have!
Why You’ll Love Glazed Fruitcake Shortbread Cookies
- Holiday Charm: Glazed fruits bring festive fruitcake vibes to classic shortbread.
- Easy to Make: No complex steps, perfect for all bakers.
- Perfect for Gifting: Beautiful in tins or bags for cookie exchanges.
- Light and Buttery: Crumbly texture, not heavy like traditional fruitcake.
- Prep-Ahead: Stores well for stress-free holiday planning.
Ingredients for Glazed Fruitcake Shortbread Cookies
Here’s what you need for this glazed fruitcake shortbread cookies recipe (makes about 24 cookies):
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (90g) powdered sugar
- ½ tsp (2.5ml) vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup (150g) mixed glazed fruits and cherries, chopped
For the Glaze:
- ¾ cup (90g) powdered sugar
- 2 tbsp (30ml) milk (or orange juice for a citrus twist)
Equipment
- Large mixing bowl
- Hand or stand mixer with paddle attachment
- Wooden spoon or spatula
- Plastic wrap
- Baking sheets
- Parchment paper
- Pizza cutter or sharp knife
- Small bowl for glaze
Ingredient Tips
- Soften butter to room temperature for a smooth dough.
- Chop glazed fruits finely for even distribution in the cookies.
- Use orange juice or rum in the glaze for a festive flavor boost.
- Dust sticky glazed fruits with a pinch of flour to prevent clumping.
- Swap glazed fruits with dried cranberries or apricots for variety.
Directions for Glazed Fruitcake Shortbread Cookies
Let’s make this glazed fruitcake shortbread cookies recipe—festive, buttery, and effortless!
Mix the Dough
In a large mixing bowl, I beat 1 cup softened butter, ¾ cup powdered sugar, and ½ tsp vanilla extract with a mixer until light and fluffy, about 2–3 minutes.
Add the Flour
- I gently stir in 2 cups flour, mixing until just combined to keep the shortbread tender and crumbly.
- I avoid overmixing to ensure the perfect texture.
Fold in the Fruit
- I carefully fold in 1 cup chopped glazed fruits and cherries with a wooden spoon or my hands, distributing them evenly without crushing the fruit.
Shape and Chill
- I divide the dough into two portions and shape each into a 7-inch square, about ½-inch thick.
- I wrap them in plastic wrap and chill in the fridge for 25 minutes to make slicing easier.
Slice and Bake
- I preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
- I cut each dough square into 1¾-inch wide strips, then into 2-inch long pieces, yielding about 24 cookies.
- I place them on the baking sheets and bake for 12–15 minutes until just set with lightly golden edges.
- I let them cool completely on the sheets.
Glaze and Set
- In a small bowl, I whisk ¾ cup powdered sugar with 2 tbsp milk until smooth.
- I drizzle the glaze over the cooled cookies and let it set for 10 minutes before serving or storing.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Chill Time: 25 minutes
- Total Time: ~55 minutes
- Servings: ~24 cookies
- Calories: ~120 kcal per cookie
- Macros per Cookie: 15g carbs, 1g protein, 6g fat, 0.5g fiber
Variations
Try these twists on this recipe:
- Citrus Burst: Add zest of 1 orange to the dough, inspired by LaylaCooks’ Cranberry Christmas Cookies.
- Spiced Warmth: Mix ¼ tsp cinnamon or nutmeg into the flour for cozy flavor.
- Gluten-Free: Use a 1:1 gluten-free baking blend.
- Nutty Texture: Add ¼ cup finely chopped pecans or almonds with the fruit.
- Almond Twist: Swap vanilla extract for ½ tsp almond extract.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a festive drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a holiday dessert spread.
Storage
I store cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze unglazed cookies in a freezer bag for up to 2 months. I thaw at room temperature and glaze before serving.
Serving Tips
- Presentation: Package in festive tins or cellophane bags with ribbons for gifting.
- Garnish: Sprinkle extra chopped glazed cherries or edible glitter on the glaze.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a unique twist.
- Portion Size: 1–2 cookies per serving for holiday sharing.
- Occasions: Perfect for Christmas parties, cookie swaps, or edible gifts.
FAQs
Can I skip the glaze?
Yes, the cookies are tasty plain and store slightly longer without glaze.
Can I use dried fruits instead of glazed?
Yes, dried cranberries or raisins work; soak in warm water for 10 minutes to soften if needed.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend formulated for baking.
How do I prevent cookies from spreading?
Chill the dough for at least 25 minutes before slicing and baking.
Can I prepare the dough ahead?
Yes, shape and wrap the dough, then refrigerate for up to 2 days or freeze for 1 month.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Glazed Fruitcake Shortbread Cookies are a festive, buttery treat that’s perfect for holiday celebrations. This glazed fruitcake shortbread cookies recipe delivers tender shortbread and sweet glazed fruits with minimal effort. Try this recipe and share the holiday joy with every bite!
Glazed Fruitcake Shortbread Cookies
Ingredients
For the Cookies:
- 1 cup 225g unsalted butter, softened
- ¾ cup 90g powdered sugar
- ½ tsp 2.5ml vanilla extract
- 2 cups 240g all-purpose flour
- 1 cup 150g mixed glazed fruits and cherries, chopped
For the Glaze:
- ¾ cup 90g powdered sugar
- 2 tbsp 30ml milk (or orange juice for a citrus twist)
Instructions
Mix the Dough
- In a large mixing bowl, I beat 1 cup softened butter, ¾ cup powdered sugar, and ½ tsp vanilla extract with a mixer until light and fluffy, about 2–3 minutes.
Add the Flour
- I gently stir in 2 cups flour, mixing until just combined to keep the shortbread tender and crumbly. I avoid overmixing to ensure the perfect texture.
Fold in the Fruit
- I carefully fold in 1 cup chopped glazed fruits and cherries with a wooden spoon or my hands, distributing them evenly without crushing the fruit.
Shape and Chill
- I divide the dough into two portions and shape each into a 7-inch square, about ½-inch thick. I wrap them in plastic wrap and chill in the fridge for 25 minutes to make slicing easier.
Slice and Bake
- I preheat the oven to 325°F (165°C) and line baking sheets with parchment paper. I cut each dough square into 1¾-inch wide strips, then into 2-inch long pieces, yielding about 24 cookies. I place them on the baking sheets and bake for 12–15 minutes until just set with lightly golden edges. I let them cool completely on the sheets.
Glaze and Set
- In a small bowl, I whisk ¾ cup powdered sugar with 2 tbsp milk until smooth. I drizzle the glaze over the cooled cookies and let it set for 10 minutes before serving or storing.
Notes
- Don’t overwork the dough—this keeps cookies light and crumbly.
- Chilling helps with clean slicing and prevents spreading.
- If fruits are sticky, lightly dust with flour before folding in.
- Use a pizza cutter for quick, even slices.
- Storage: Store airtight up to 1 week. Freeze unglazed cookies up to 2 months; glaze after thawing.
Did you Like This Recipe? Please Rate and Comment Below!